Still pay tribute to our beautiful Sicily,
with this fantastic caponata that I was taught by Chef Richard Zanni.

And now … LIGHT THE FIRE!

INGREDIENTS:

-Approximately 700g of eggplant

- A stick of celery

-Two red tomatoes

-Half an onion

- 30g of pine nuts

-30g capers

-50g of raisins rehydrated

A spoonful of sugar-cane

-2 Tablespoons of wine vinegar

-Extra virgin olive oil to taste

Oil-peanut

-Salt and pepper

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Cut the eggplants into cubes about 2 cm. per side,
fry in vegetable oil until they become brown
tending to dark, then put them on
absorbent paper.
In a frying pan, toast the pine nuts, add very little extra virgin olive oil, onion
cut into strips and let dry,
Put the pan in the capers and raisins, turn up the heat and add the eggplant
and after a few minutes the diced celery and tomato petals
already peeled and seeded.
Season with salt, add sugar and vinegar,
cook for another minute, then drain off the excess oil in a colander.

Et voila … Sicily is served!